Ingredients for the Cake
1 (15.25 oz) box yellow cake mix
3 large eggs
⅓ cup vegetable or canola oil
1 cup water
1 (11 oz) can mandarin oranges, drained
Preparation – Cake Base
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, beat the cake mix, eggs, oil, and water until smooth.
Stir in the mandarin oranges until blended.
Pour batter into the dish and bake for 30–35 minutes, or until a toothpick comes out clean.
Place on a cooling rack and allow the cake to cool completely.
⏱ Time: 20 minutes prep + 35 minutes baking + 1 hour cooling.
Ingredients for the Topping
1 (20 oz) can crushed pineapple with juice
1 (3.4 oz) box instant vanilla pudding
1 (16 oz) tub frozen whipped topping, thawed
1 (11 oz) can mandarin oranges (for garnish)
Preparation – Frosting
In a large bowl, stir together the crushed pineapple with juice and the pudding mix until thickened.
Gently fold in the whipped topping until creamy.
Spread evenly over the cooled cake.
Arrange mandarin orange slices on top for decoration.
Refrigerate at least 30 minutes before serving.
⏱ Time: 15 minutes prep + 30 minutes chilling.
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